Recipes › Giant Pumpkin (Squash) › Giant Pumpkin Jam
Giant Pumpkin Jam
A lightly spiced, amber-colored jam that transforms pounds of giant pumpkin flesh into jars of autumn sunshine. Pumpkin jam is less common than apple or berry, which makes it a wonderful talking point — and a perfect use of a harvest too large to eat fresh. Spread on warm biscuits or toast.
Giant Pumpkin (Squash) is in season now. More giant pumpkin (squash) recipes, or see what to sow this month where you are.
Ingredients
- 4 cups giant pumpkin, peeled, seeded, finely diced
- 2 cups granulated sugar
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 0.13 tsp ground cloves
- ½ cup water
Contains: cereals gluten.
Method
- Combine pumpkin, sugar, water, lemon juice, and lemon zest in a large heavy saucepan. Stir well and let sit for 15 minutes until juices begin to release.About 15 min
- Bring to a boil over medium-high heat, stirring frequently. Reduce to a steady simmer.About 5 min
- Add cinnamon, ginger, and cloves. Cook uncovered for 35 to 40 minutes, stirring regularly, until jam thickens and pumpkin is completely soft and translucent.About 38 min
- Test set by placing a teaspoon on a cold plate — it should wrinkle when pushed. If not set, continue cooking 5 more minutes.About 2 min
- Pour into sterilized jars and seal. Process in a water bath for 10 minutes for shelf stability, or refrigerate immediately.About 5 min
Tips
- Giant pumpkin has low natural pectin — cook until quite thick as it sets more when cool
- Finely dicing the pumpkin (not puréeing) gives the jam pleasant texture
- Sterilize jars in a 225°F oven for 10 minutes before filling
Ring the changes
- Add 1/2 tsp vanilla extract for a sweeter, dessert-style jam
- Include 1 finely diced apple to add natural pectin and a fruity note
Keeping it
Shelf-stable processed jars keep for up to 1 year. Once opened, refrigerate and use within 4 weeks.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
A warming, make-ahead breakfast bake using giant pumpkin purée to transform plain oats into a custardy, sliceable morning dish. This recipe is ideal for feeding a crowd from a glut harvest, and reheats perfectly throughout the week. Serve warm with a drizzle of maple syrup.
50 min · easy · Giant Pumpkin (Squash)A hearty, filling stew that puts giant pumpkin's abundant flesh to excellent use alongside protein-rich red lentils and North African spices. This stew is warming, deeply satisfying, and a brilliant way to process large quantities of harvest. It tastes even better the next day.
50 min · easy · Giant Pumpkin (Squash)Moist, generously spiced muffins made from the surprisingly useful flesh of giant Atlantic pumpkins. While grown for competition, giant pumpkins are edible and produce copious amounts of purée. These muffins are a delicious way to use up the harvest without wasting a single pound.
37 min · easy · Giant Pumpkin (Squash)
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.